Frozen, sweet, rich, and utterly irresistible, these Cherry Brownie Ice Cream Sandwiches are the ultimate summer dessert! Every bite features layers of fudgy homemade brownie, creamy no-churn ice cream, and vibrant cherry compote, creating the perfect balance of chocolatey decadence and bright fruit flavor.
Chocolate and cherry are a classic pairing for a reason, they complement each other beautifully. These cherry brownie ice cream sandwiches start with a luscious no-churn amaretto ice cream swirled with chopped chocolate and homemade cherry compote, all tucked between two thick, fudgy brownie layers. The result is a frozen treat that tastes every bit as dreamy as it looks.
Best of all, there’s no ice cream maker required. Unlike traditional homemade ice cream, this no churn recipe doesn’t need constant stirring or special equipment. The sandwiches come together with minimal effort, and most of the time is simply spent waiting for them to freeze. Trust me, the wait is worth it.
WHY YOU’LL LOVE THESE CHERRY BROWNIE ICE CREAM SANDWICHES
- Rich, fudgy brownies sandwich layers of creamy homemade no-churn ice cream for the ultimate frozen indulgence.
- The combination of chocolate and sweet-tart cherries creates a perfectly balanced dessert that’s both decadent and refreshing.
- They’re the ultimate summertime treat! Frozen, creamy, and bursting with seasonal flavor.
- No ice cream maker required! The freezer does all the work, making this recipe simple and approachable for any home baker.
- Perfect for parties, barbecues, birthdays, or anytime you’re craving a special frozen dessert.
- Make them ahead of time and keep them in the freezer for weeks, so a delicious treat is always within reach.
INGREDIENTS NEEDED & NOTES
Dark Chocolate – The foundation of the fudgy brownie layer. I recommend dark chocolate with around 55% cacao for a rich chocolate flavor, but semi-sweet chocolate works beautifully as well.
Cherry Compote – Homemade cherry compote adds a burst of sweet-tart flavor throughout the ice cream. Feel free to use your favorite store-bought cherry compote or preserves if you’re short on time.
Sugar – A combination of granulated sugar and brown sugar sweetens the brownies while adding moisture and depth of flavor.
Heavy Cream – For the creamiest no-churn ice cream, use heavy cream with 35–40% milk fat. This ensures a rich, smooth texture that freezes beautifully.
Sweetened Condensed Milk – The secret to silky no-churn ice cream. It adds sweetness while helping create a soft, scoopable texture without the need for an ice cream maker.
Unsalted Butter – Using unsalted butter gives you complete control over the salt level in the recipe. If salted butter is all you have on hand, simply reduce the added salt by half or omit it altogether.
Egg – Room temperature eggs incorporate more easily into the batter, helping create a smooth mixture and perfectly textured brownies.
All-Purpose Flour – Regular all-purpose flour is all you need for these brownies.
Cocoa Powder – Dutch-process cocoa powder provides a deeper chocolate flavor and darker color, but natural unsweetened cocoa powder works just as well.
Cornstarch – Used to thicken the cherry compote, giving it the perfect consistency for swirling into the ice cream.
Salt – A small amount of salt balances the sweetness and enhances the chocolate and cherry flavors.
Amaretto – Optional, but highly recommended. Amaretto adds a subtle almond flavor that pairs beautifully with cherries, while the alcohol helps keep the ice cream softer and easier to slice. If you don’t have amaretto, an alcohol-based vanilla extract can be used instead.
TOOLS & EQUIPMENT YOU’LL NEED
- Two 9-inch square baking pans
- Mixing bowls
- Electric mixer
- Rubber spatula
- Parchment paper
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE CHERRY BROWNIE ICE CREAM SANDWICHES
(Be sure to check the printable recipe card below)
Brownie:
300g (10.5 oz) dark chocolate, 55%-60% cacao
170g (1 + 1/2 sticks) unsalted butter
220g (1 cup) light brown sugar
150g (3/4 cup) granulated sugar
3 eggs
1 teaspoon vanilla extract
156g (1+1/4 cups, spoon and level method) all-purpose flour
28g (1/3 cup) dutch process cocoa powder
1/4 teaspoon salt
No Churn Cherry Ice Cream:
360g (1 + 1/2 cups) heavy cream, cold
306g (1 cup) sweetened condensed milk
2 teaspoons amaretto
a pinch of salt
85g (3 oz) semi-sweet chocolate, finely chopped
3/4 cherry compote
STEP 1 – Make the Brownies
Preheat the oven to 350°F. Grease two 9-inch square baking pans and line them with parchment paper, leaving an overhang on the sides for easy removal.
Fill a medium saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl and set it over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir occasionally until completely melted and smooth. Remove from the heat and let cool for about 4 minutes.
In a medium bowl, sift together the flour, cocoa powder, and salt. Set aside.
Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer), combine the eggs, granulated sugar, brown sugar, and vanilla extract.
Beat the egg mixture on medium-high speed for about 3 minutes, or until pale, thick, and fluffy. Reduce the mixer speed to low and slowly pour in the slightly cooled melted chocolate, mixing until fully incorporated.
Add the flour mixture and mix on low speed just until combined. Be careful not to overmix the batter.
Using a rubber spatula, divide the batter evenly between the prepared pans and spread into smooth, even layers. Sprinkle generously with flaky sea salt, if desired.
Bake for 18–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs attached.
Allow the brownies to cool completely in the pans. Once cooled, lift them out using the parchment paper and cut each brownie slab into 8–10 equal rectangles.
STEP 2 – Make The No Churn Ice Cream
In a medium mixing bowl, combine condensed milk, amaretto, and salt until well combined. Set aside.
In the stand mixer bowl or in a large mixing bowl, add the cold heavy cream and whisk with an electric mixer on high speed until stiff peaks form. This will take about 3 minutes.
Gently scoop out half of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently with a rubber spatula until combined, then fold in chopped chocolate.
Add the condensed milk mixture into the large mixing bowl of whipped cream and fold it until well combined. Cover the bowl with plastic wrap and chill in the fridge while you prepare to assemble the ice cream sandwiches.
STEP 3 – Assemble the Cherry Brownie Ice Cream Sandwich
Line every side of a 9-inch square pan with parchment paper. Arrange the first half of the brownie to the pan, then pour the no churn ice cream over the top and spread evenly.
Working quickly, spoon the cooled cherry compote over the top of different areas of the ice cream and swirl the compote by using a butter knife or toothpick. Freeze for about 1 hours.
Arrange the second half of the brownies on top of the ice cream, then cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into squares. Serve and enjoy!
TIPS FOR MAKING THE BEST CHERRY BROWNIE ICE CREAM SANDWICHES
- Add a little alcohol for a softer ice cream. Mix amaretto or vodka into the no-churn ice cream base. Alcohol lowers the freezing point of the ice cream, which helps keep it softer and easier to slice straight from the freezer. Amaretto is especially delicious here because its subtle almond flavor pairs perfectly with the cherries and chocolate.
- Cut the brownies before assembling. Once the brownies have cooled completely, cut them into evenly sized rectangles before building the ice cream sandwiches. This makes assembly much easier and ensures each sandwich has the perfect brownie-to-ice-cream ratio. It also prevents the brownies from being too thick and difficult to cut after freezing.
- Use a warm serrated knife for clean slices. A serrated knife works wonderfully for cutting through frozen ice cream sandwiches. Before slicing, dip the blade into a glass of warm water and wipe away any excess moisture. The warm knife will glide through the ice cream more easily, giving you cleaner, smoother cuts. Be sure to rewarm the knife every few slices for the best results.
- Don’t skip the chill time. For neat layers and easy slicing, freeze the assembled sandwiches for at least 6 hours, preferably overnight. The longer freeze time helps everything set properly and allows the flavors to meld together.
- Let them sit for a few minutes before serving. Ice cream sandwiches are easiest to enjoy when they’ve had a chance to soften slightly. Let them sit at room temperature for 5–10 minutes before serving for the perfect texture.
Cherry Brownie Ice Cream Sandwiches
Frozen, sweet, rich, and utterly irresistible, these Cherry Brownie Ice Cream Sandwiches are the ultimate summer dessert! Every bite features layers of fudgy homemade brownie, creamy no-churn ice cream, and vibrant cherry compote, creating the perfect balance of chocolatey decadence and bright fruit flavor.
Ingredients
Brownies
- 300g (10.5 oz) dark chocolate, 55%-60% cacao
- 170g (1 + 1/2 sticks) unsalted butter
- 220g (1 cup) light brown sugar
- 150g (3/4 cup) granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 156g (1+1/4 cups, spoon and level method) all-purpose flour
- 28g (1/3 cup) dutch process cocoa powder
- 1/4 teaspoon salt
No Churn Cherry Ice Cream
- 360g (1 + 1/2 cups) heavy cream, cold
- 306g (1 cup) sweetened condensed milk
- 2 teaspoons amaretto
- a pinch of salt
- 85g (3 oz) semi-sweet chocolate, finely chopped
- 3/4 cherry compote
Instructions
STEP 1 – Make the Brownies
- Preheat the oven to 350°F. Grease two 9-inch square baking pans and line them with parchment paper, leaving an overhang on the sides for easy removal.
- Fill a medium saucepan with about 1 inch of water and bring it to a gentle simmer over medium-low heat. Place the dark chocolate and butter in a large heatproof bowl and set it over the saucepan, ensuring the bottom of the bowl does not touch the water. Stir occasionally until completely melted and smooth. Remove from the heat and let cool for about 4 minutes.
- In a medium bowl, sift together the flour, cocoa powder, and salt. Set aside.
- Meanwhile, in the bowl of a stand mixer fitted with the whisk attachment (or a large mixing bowl using a hand mixer), combine the eggs, granulated sugar, brown sugar, and vanilla extract.
- Beat the egg mixture on medium-high speed for about 3 minutes, or until pale, thick, and fluffy. Reduce the mixer speed to low and slowly pour in the slightly cooled melted chocolate, mixing until fully incorporated.
- Add the flour mixture and mix on low speed just until combined. Be careful not to overmix the batter.
- Using a rubber spatula, divide the batter evenly between the prepared pans and spread into smooth, even layers. Sprinkle generously with flaky sea salt, if desired.
- Bake for 18–20 minutes, or until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs attached.
- Allow the brownies to cool completely in the pans. Once cooled, lift them out using the parchment paper and cut each brownie slab into 8–10 equal rectangles.
STEP 2 – Make The No Churn Ice Cream
- In a medium mixing bowl, combine condensed milk, amaretto, and salt until well combined. Set aside.
- In the stand mixer bowl or in a large mixing bowl, add the cold heavy cream and whisk with an electric mixer on high speed until stiff peaks form. This will take about 3 minutes.
- Gently scoop out half of the whipped cream and add it to the bowl with the condensed milk. Fold it in gently with a rubber spatula until combined, then fold in chopped chocolate.
- Add the condensed milk mixture into the large mixing bowl of whipped cream and fold it until well combined. Cover the bowl with plastic wrap and chill in the fridge while you prepare to assemble the ice cream sandwiches.
STEP 3 – Assemble the Ice Cream Sandwich
- Line every side of a 9-inch square pan with parchment paper. Arrange the first half of the brownie to the pan, then pour the no churn ice cream over the top and spread evenly.
- Working quickly, spoon the cooled cherry compote over the top of different areas of the ice cream and swirl the compote by using a butter knife or toothpick. Freeze for about 1 hours.
- Arrange the second half of the brownies on top of the ice cream, then cover with aluminum foil or plastic wrap and freeze for at least 6 hours. Overnight is best.
- When ready to cut, remove from the freezer and thaw for 5-10 minutes. Use the parchment paper to lift the entire block out, then use a sharp knife to cut into squares. Serve and enjoy!